Succulent pork belly, crispy pork beignets and a mouth-watering caramelised onion sausage roll served with a selection of accompaniments that create a medley of bold flavour and comforting texture. This delicious platter is a satisfying dish for any occasion.
Belly pork
Ingredients800g pork belly, skinned & thinly sliced 100g onion, peeled & finely sliced 100g carrot, peeled & finely sliced on the diagonal 100g white cabbage, sliced Marinade 40g gochugaru 30g gochujang 60ml soy sauce 30ml mirin 90ml apple juice 20ml sesame oil 60g garlic purée 60g ginger purée | MethodPlace the pork, onion, carrot, cabbage and all the marinade ingredients in a bowl, mix gently but well. Cover and place in the fridge overnight to marinate. Place 2 large frying pans over a medium heat, add the pork with a little water, cooking for 20 minutes, stirring occasionally, until cooked. Serve. |
Pork cheek beignets
Ingredients12 pork cheeks salt ½ onion, chopped 1 carrot, chopped 1 sprig of thyme 400ml brown chicken stock 20g Essential Cuisine spicy Persian seasoning Trisol batter100g SOC Chef Trisol 300g Self raising flour Sparkling water | MethodPreheat the water bath to a temperature of 80⁰C. Rub a little salt into the pork cheeks. Place a large frying pan over a high heat. When it becomes very hot, add the pork cheeks and fry until golden brown on both sides, then remove from the pan and set aside to cool. Place the chopped onion and carrot in the hot pan. Cook until caramelised, then mix in the thyme and the chicken stock. Bring to boil and simmer until the liquid is reduced by half add the Essential Cuisine spicy Persian seasoning. Allow to cool. Seal the pork cheeks in a vacuum bag with the liquid. Place the bag in the water bath and leave to cook for 8 hours. Drain the liquid from the vacuum bag into a saucepan, reserving the pork cheeks. Mix all ingredients to make a Trisol batter and rest for a minimum of 2 hours. Then roll the pulled pork cheeks into small portion sizes. Coat the pork cheek ball in the mixture and fry it at 190ºC. Remove from the oil, pat dry and sprinkle with sea salt before serving. |
Caramelised onion sausage roll
Ingredients6 pork sausages 2 tbsp Welshomestead Smokery bacon jam 1 tsp wholegrain mustard 1 tbsp chopped thyme 320g sheet puff pastry 1 beaten egg ½ tbsp SOC Chef poppy seeds | MethodHeat the oven to 200ºC. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Roll out the pastry Arrange the sausage meat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden. |
Assembly
MethodPlate the platter with freshly roasted brown sugar and mustard glazed ham, cooked butcher's chipolata sausages rolled in Korean bbq paste and Hilltop honey, Irca focaccia bread and chutney. |
